Annabel Langbein’s strawberry cloud cake

This impressive cake can be made a few days in advance. The coconut lends a tropical taste and interesting texture to the base.

Serves:

10-12

Preparation time:

15 minutes, plus 4 hours freezing time

Ingredients

150 g
digestive biscuits

50 g
desiccated coconut

1
½ tsp ground cinnamon

100 g
butter, melted

2
egg whites, at room temperature

250 g
sugar

250 g
(1 punnet) ripe strawberries, hulled and sliced

1 tbsp
lemon juice

1 tsp
vanilla extract

Fresh raspberries

Method

Line the base of a 26-28cm spring form cake tin with baking paper or waxed paper. This makes it easy to lift the cake out later.

Make the base by putting the biscuits in a brown paper bag and crushing them into crumbs by beating carefully with a rolling pin. Pour the crumbs into a medium bowl and add the coconut, cinnamon and melted butter.

Stir well to combine. Press firmly into the base of the prepared tin. Refrigerate the base while you prepare the filling.

Place egg whites, sugar, sliced strawberries, lemon juice and vanilla in the clean, dry bowl of an electric mixer. Beat on high speed for about six to eight minutes until the mixture is very thick and fluffy and the sugar has dissolved. To test whether it is ready, rub a bit of the mixture between your fingers. You should not feel any gritty sugar.

Spoon the filling over the chilled base, smooth the top, cover with a sheet of baking paper and freeze for at least four hours. The cake will keep in an airtight container in the freezer for up to a month. Serve covered in fresh raspberries.